Side Pannel
Brown Sugar Toffee Blondie Bars
Brown Sugar Toffee Blondie Bars
- Recipe Submitted by maryjosh on 08/28/2018
Ingredients List
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1-1/2 teaspoons vanilla extract (I used Vain Ugandan Vanilla extracted in Vodka)
- 1/2 teaspoon butter extract
- 2 eggs, room temperature
- pinch of salt
- pinch of ground nutmeg
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups toffee chunks (I used B. toffee milk chocolate pecan toffee)
Directions
1 Preheat oven to 350-degrees. Line a 9x13-inch baking pan with foil and spray the bottom and sides with baking spray. Set aside.
2 In the bowl of a stand mixer, affixed with the paddle attachment, mix the butter on medium high speed until pale in color. Add the white sugar and brown sugar to the butter and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and butter extract to the the mixer. Mix the eggs into the mixture, one at a time. Mix on medium speed until all the ingredients are incorporated.
3 Change the mixer speed to low, and slowly add the salt, nutmeg, flour and baking powder to the wet ingredients. Mix until ingredients are barely incorporated. Remove the bowl from the mixer and use a rubber scraper to ensure the ingredients are fully incorporated. Fold in the chunks of toffee.
4 Dump dough into prepared pan. Spread the dough into an even layer in the pan (you can wet your fingertips with water to evenly distribute the sticky dough into the pan).
5 Bake blondies in 350-degree oven for 20-22 minutes. The middle of the blondies will still jiggle when they are ready to be pulled from the oven. Let blondies set and cool in the pan. Once blondies have cooled completely, remove the blondies from the pan and cut into desired sized squares.
2 In the bowl of a stand mixer, affixed with the paddle attachment, mix the butter on medium high speed until pale in color. Add the white sugar and brown sugar to the butter and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and butter extract to the the mixer. Mix the eggs into the mixture, one at a time. Mix on medium speed until all the ingredients are incorporated.
3 Change the mixer speed to low, and slowly add the salt, nutmeg, flour and baking powder to the wet ingredients. Mix until ingredients are barely incorporated. Remove the bowl from the mixer and use a rubber scraper to ensure the ingredients are fully incorporated. Fold in the chunks of toffee.
4 Dump dough into prepared pan. Spread the dough into an even layer in the pan (you can wet your fingertips with water to evenly distribute the sticky dough into the pan).
5 Bake blondies in 350-degree oven for 20-22 minutes. The middle of the blondies will still jiggle when they are ready to be pulled from the oven. Let blondies set and cool in the pan. Once blondies have cooled completely, remove the blondies from the pan and cut into desired sized squares.
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